Danish Roast Pork with Crackling (Flæskesteg)
A pork joint with really crisp crackling and bay leaf. The Danish Sunday roast, and a Christmas favourite.
- Time2 hr 30
- LevelMedium
- Costabout £4.08 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the pork skin very dry. Rub the salt into the cuts in the skin and leave uncovered in the fridge for 1 hour if you can.
- 2
Heat the oven to 230°C (210°C fan). Rub pepper over the meat side and tuck the bay leaves into the scores.
- 3
Put the onion and carrot in a roasting tin and set the pork on top, skin up. Pour the stock around the edge, not over the skin.
- 4
Roast for 30 minutes to start the crackling. Turn the oven down to 180°C (160°C fan) and roast for 1 hour 15 minutes, until a probe reads 68C in the middle.
75 min - 5
If the crackling is not crisp, turn the oven back up to 230°C (210°C fan) for 10 minutes. Rest the pork for 20 minutes.
20 min - 6
Strain the tin juices into a pan. Whisk in the flour and redcurrant jelly and simmer for 5 minutes into gravy.
5 min - 7
Carve and serve with the gravy and crackling.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.